Papaya Habanero Salsa

Recipe Ingredients

3/4 lb	340g / 11oz	Ripe papaya pulp
		Skin and seeds removed
1 1/2 lbs	681g / 24oz	Fresh habaneros
		Seeds and stems removed
1		Garlic clove (large)
1 1/2 tablespoons	22ml	Seedless raisins
1/2 tablespoon	7.5ml	Yellow onion - quartered (medium)
1/8 teaspoon	0.6ml	Vanilla
		Preferably Mexican
1/8 teaspoon	0.6ml	Fresh ground Jamaican
		Allspice - coarsely ground
2 tablespoons	30ml	White wine vinegar
1 tablespoon	15ml	White sugar
1/2 teaspoon	2.5ml	Salt
1		Cinnamon
1 tablespoon	15ml	Cornstarch
2 cups	474ml	Water
3/4 tablespoon	11ml	Brown sugar

Recipe Instructions

Combine all ingredients except last 5 in food processor. Process so mixture is well-blended, but retains texture. Place mixture in sauce pan with 1 1/2 cup water on medium-high heat.

Mix remaining 1/2 cup water with cornstarch and set aside. Add cinnamon and brown sugar as it begins to boil, stirring frequently. When it comes to a high simmer, add the cornstarch mixture, stirring first.

Cook on low boil for 7 minutes, stirring frequently. Set aside overnight. Freezes indefinitely and keeps in the refrigerator for up to 6 weeks.

Source:
Houston Chronicle

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